Best Pecan Spice Cake Recipes

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PEAR SPICE CAKE WITH PECAN PRALINE TOPPING



Pear Spice Cake with Pecan Praline Topping image

Categories     Cake     Milk/Cream     Dairy     Fruit     Ginger     Nut     Brunch     Dessert     Bake     Pear     Pecan     Spice     Fall     Bon Appétit

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter
1 box spice cake mix (1 pound 2.25 ounces)
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild-flavored (light) molasses
1/2 cup minced crystallized ginger
2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) golden brown sugar
1/4 cup whipping cream
1 1/3 cups pecan halves, toasted

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
  • Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
  • Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.

PUMPKIN-PECAN SPICE CAKE



Pumpkin-Pecan Spice Cake image

I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 16

2 cups crushed vanilla wafers (about 60 wafers)
1 cup chopped pecans
3/4 cup butter, softened
CAKE:
1 package spice cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1/2 cup butter, softened
FILLING:
6 ounces cream cheese, softened
1-1/3 cups butter, softened
6 cups confectioners' sugar
4 teaspoons vanilla extract
TOPPING:
1/2 cup caramel ice cream topping
Pecan halves

Steps:

  • In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.

Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING



Pumpkin Spice Cake With Chocolate-Pecan Filling image

Provided by Food Network Kitchen

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 27

Unsalted butter, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
1 1/2 cups sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup sugar
1 quart heavy cream
1/4 cup dark corn syrup
2 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups pecans, toasted and chopped
6 ounces bittersweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 teaspoons honey

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
  • Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
  • Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
  • Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
  • Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
  • Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING



Pecan Spice Layer Cake with Cream Cheese Frosting image

Categories     Mixer     Citrus     Dairy     Egg     Nut     Dessert     Bake     Easter     Wedding     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 25

For cake
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
2 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1 1/4 teaspoons freshly grated nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups packed light brown sugar
3 large eggs at room temperature 30 minutes
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sour cream
3/4 cup pecans (3 ounces), toasted , cooled, and finely chopped
For frosting
3 (8-ounce) packages cream cheese, softened
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 tablespoon finely grated fresh lemon zest
3 3/4 cups confectioners sugar (from a 1-pound package)
1 tablespoon fresh lemon juice
1 1/3 cups pecans (5 ounces), toasted, cooled, and finely chopped
Special Equipment
2 (9-inch) round cake pans (2 inches deep)

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
  • Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
  • Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
  • Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
  • Make frosting:
  • Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
  • Assemble and frost cake:
  • Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.

ORANGE-PECAN-SPICE POUND CAKE



Orange-Pecan-Spice Pound Cake image

This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.

Provided by SharleneW

Categories     Dessert

Time 1h55m

Yield 1 10inch tube cake, 10-12 serving(s)

Number Of Ingredients 20

2 cups finely chopped pecans, toasted and divided
1 lb butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
1 large orange
1 cup sugar
1 cup pecan halves
3 tablespoons light corn syrup
vegetable oil cooking spray

Steps:

  • Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
  • (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  • Add eggs, 1 at a time; beating until blended after each addition.
  • Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
  • Spoon batter evenly into prepared pan.
  • Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
  • While cake is baking, prepare Orange Syrup (see below).
  • Cool in pan on wire rack for 20 minutes.
  • Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
  • While cake is cooling, bake Glazed Pecan Halves (see below).
  • Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
  • Let cake cool completely on wire rack.
  • Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
  • For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
  • Set orange rind aside.
  • Squeeze orange to get 1/2 cup juice.
  • Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
  • Bring mixture to a boil over medium high heat, and boil 2 minutes.
  • Makes about 1 cup.
  • For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
  • Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
  • Arrange pecan halves in an even layer in a pan.
  • Bake at 350°F for 12 minutes; stir using a rubber spatula.
  • Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.

PEAR SPICE CAKE W/CREAM CHEESE FROSTING & PECAN PRALINE TOPPING



PEAR SPICE CAKE W/CREAM CHEESE FROSTING & PECAN PRALINE TOPPING image

Categories     Cake     Nut     Dessert     Bake

Yield 12 people

Number Of Ingredients 25

CAKE
2 cups cake flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup unsalted butter
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild molasses
1/2 cup chopped crystallized ginger
2 pears, peeled, cored, and diced into 1/4" pieces
FROSTING
2 8 oz. packages cream cheese, softened
1 cup unsalted butter, softened
2 lbs. powdered sugar
3 tablespoons sour cream
1 1/2 teaspoons pure vanilla
TOPPING
1/2 cup unsalted butter
3/4 cup brown sugar, packed
1/4 cup heavy cream
1 1/3 cups pecan halves, toasted

Steps:

  • Position rack in center of oven and preheat to 350 degrees. Butter two 9" cake pans, and line bottoms with parchment paper. Mix dry ingredients for cake in a large bowl. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 min. To the dry mixture, add pear nectar, eggs, molasses and crystallized ginger, then add brown butter. Using an electric mixer, beat batter 2 min on medium speed. Fold in pears. Pour batter into prepared pans. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 25 min. Layers will be very thin. Cool cake in pans on racks for 15 min. Shake pans gently to be sure cake is free (run knife around edge if necessary), dump out and turn back onto parchment side, finish cooling on racks. Meanwhile, make frosting by beating cream cheese and butter until light and fluffy. Add powdered sugar 1 cup at a time until most of it is incorporated. Taste for sweetness, adjust to taste. Add sour cream, beat until incorporated. Add vanilla, beat until frosting is light and fluffy. Cover and chill for at least 1 hour. (Can be made 1 day in advance.) Peel parchment off, torte layers. Place first layer on cake board or serving platter. Put a layer of frosting on. Repeat with next two layers, then put the last layer of cake on top, smooth side up (no crumbs!). Do not frost top. Frost sides of cake smooth, then pipe an edge around the top to hold the praline topping. Cover and chill for at least 4 hours or overnight. Shortly before serving, make topping by stirring butter, brown sugar and heavy cream in a heavy medium saucepan over medium-high heat until smooth. Boil 3 min, stirring often. Stir in pecan halves. Take cake out of fridge, spoon warm topping into center. Serve immediately for gooey texture, or later for a more southern praline texture.

AUTUMN SPICE CAKE WITH STICKY COCONUT-PECAN ICING



Autumn Spice Cake With Sticky Coconut-Pecan Icing image

Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.

Provided by JAG0913

Categories     Dessert

Time 2h35m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 27

1 cup rolled oats (not quick-cooking or instant)
1 cup boiling water
1/4 cup buttermilk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom (optional, I did not use)
1/2 cup unsalted butter, room temperature
1 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup sweetened flaked coconut
3/4 cup pecan halves
1 cup brown sugar
1/2 cup heavy cream
1/2 cup unsalted butter, cubed
3 egg yolks
1 pinch salt, generous
1 tablespoon dark rum (optional)
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
3 tablespoons sugar

Steps:

  • TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
  • Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
  • Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
  • Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
  • Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
  • Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
  • TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
  • Toast coconut on a baking sheet until quite dark, 10-12 minutes.
  • Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
  • Coarsely chop pecans; set aside with coconut.
  • Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
  • Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
  • Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
  • TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
  • Serve and enjoy!

Nutrition Facts : Calories 616.2, Fat 34.4, SaturatedFat 19.1, Cholesterol 154.7, Sodium 282.2, Carbohydrate 73.8, Fiber 2.2, Sugar 54.9, Protein 6.2

ORANGE-PECAN-SPICE POUND CAKE RECIPE



Orange-Pecan-Spice Pound Cake Recipe image

Provided by BobLongo

Number Of Ingredients 17

2 cups finely chopped pecans, toasted and divided
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose our
1/8 teaspoon salt
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
Orange Syrup
Glazed Pecan Halves (optional)
Boxwood Garland (optional)

Steps:

  • Step 1 Sprinkle 1 1/4 cups nely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Step 2 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Step 3 Combine our and salt; add to butter mixture alternately with milk, beginning and ending with our mixture. Beat at low speed until blended after each addition. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients. Spoon batter evenly into prepared pan. Step 4 Bake at 300° for 1 hour and 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove cake from pan; invert cake, pecan crust-side-up, onto a wire rack. Step 5 Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inchwide pastry brush and allowing the cake to absorb the Orange-Pecan-Spice Pound Cake The chopped pecans form a nice, crisp coating on top of the baked cake. Orange Syrup after each brushing. (Do not pour syrup over the cake.) Let cake cool completely on wire rack. Arrange Glazed Pecan Halves around top of cake, if desired. Arrange Boxwood Garland around bottom of cake before serving, if desired.

ORANGE-PECAN-SPICE POUND CAKE



Orange-Pecan-Spice Pound Cake image

How to make Orange-Pecan-Spice Pound Cake

Provided by @MakeItYours

Number Of Ingredients 17

2 cups finely chopped pecans, toasted and divided
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 teaspoon salt
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
Orange Syrup
Glazed Pecan Halves (optional)
Boxwood Garland (optional)

Steps:

  • Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients. Spoon batter evenly into prepared pan.
  • Bake at 300° for 1 hour and 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove cake from pan; invert cake, pecan crust-side-up, onto a wire rack.
  • Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inch-wide pastry brush and allowing the cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake.) Let cake cool completely on wire rack. Arrange Glazed Pecan Halves around top of cake, if desired. Arrange Boxwood Garland around bottom of cake before serving, if desired.

ORANGE-PECAN-SPICE POUND CAKE



Orange-Pecan-Spice Pound Cake image

Obtained online. http://www.myrecipes.com/recipe/orange-pecan-spice-pound-cake

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 25

2 cup(s) finely chopped pecans, divided
1 pound(s) butter, softened
3 cup(s) sugar
6 large eggs
4 cup(s) all purpose flour
1/8 teaspoon(s) salt
3/4 cup(s) milk
2 tablespoon(s) orange zest
2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg
1 teaspoon(s) vanilla extract
1 teaspoon(s) lemon extract
1 teaspoon(s) orange extract
1/2 teaspoon(s) ground cloves
- orange syrup
- glazed pecans halves (optional)
ORANGE SYRUP
1 large orange
1 cup(s) sugar
GLAZED PECAN HALVES
2 cup(s) pecan halves
1/3 cup(s) light corn syrup
- parchment paper
- vegetable cooking spray
- wax paper

Steps:

  • Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients. Spoon batter evenly into prepared pan.
  • Bake at 300° for 1 hour and 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove cake from pan; invert cake, pecan crust-side-up, onto a wire rack.
  • Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inch-wide pastry brush and allowing the cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake.) Let cake cool completely on wire rack. Arrange Glazed Pecan Halves around top of cake, if desired.
  • For the orange syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith. Set orange rind aside. Squeeze orange to get 1/2 cup juice. Combine orange rind, juice, and sugar in a small saucepan. Cook over low heat, stirring until sugar dissolves. Bring mixture to a boil over medium-high heat, and boil 2 minutes.
  • For the Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15- x 10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan. Bake at 350° for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely.

PECAN SPICE CAKE



Pecan Spice Cake image

Make and share this Pecan Spice Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 2h52m

Yield 12-16 serving(s)

Number Of Ingredients 17

nonstick cooking spray
1 (18 1/4 ounce) package spice cake mix (plus ingredients as label directs)
1/2 cup finely chopped pecans
1/2 cup light corn syrup
3/4 cup sugar
1/2 cup evaporated milk
1/2 cup butter
3 egg yolks, slightly beaten
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup finely chopped pecans
1 (3 ounce) package cream cheese
1/4 cup light corn syrup
2 tablespoons butter
2 cups confectioners' sugar
1/3 cup unsweetened cocoa
1/2 teaspoon vanilla

Steps:

  • First, make cake.
  • Preheat oven to 350°F.
  • Spray two 9-inch round cake pans with cooking spray.
  • Prepare cake mix as package directs; stir in pecans.
  • Pour batter into the 2 pans; bake as directed on pkg.
  • Cool on wire racks 10 minutes; then remove from pans and cool completely.
  • While cake is baking you can make the filling and the frosting.
  • Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla.
  • Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat.
  • Stir in coconut and pecans.
  • Cool until thick and spreadable; makes 2-1/4 cups.
  • Next, make Luscious Chocolate Frosting.
  • In bowl, beat cream cheese, corn syrup and butter until creamy.
  • Beat in confectioners' sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups.
  • Now assemble cake.
  • When cake is cool, split layers horizontally in half.
  • Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling.
  • Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting.
  • Top with 3rd cake layer; spread with 1/3 of filling.
  • Top with 4th cake layer.
  • Frost side of cake with remaining frosting; spread top of cake with remaining filling.
  • Yes, frosting on the side and filling on top.
  • Refrigerate 2 hours or until set.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING



PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING image

Categories     Cake     Chocolate

Yield 10 people

Number Of Ingredients 32

Ingredients
For the cake:
Unsalted butter, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15 -ounce can pure pumpkin
1 1/2 cups sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
For the filling:
1 cup sugar
1 quart heavy cream
1/4 cup dark corn syrup
2 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups pecans, toasted and chopped
For the glaze:
6 ounces bittersweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 teaspoons honey
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-cake-with-chocolate-pecan-filling-recipe.html?oc=linkback

Steps:

  • Directions: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter. Bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, unmold onto the rack and cool completely. Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour. Assemble cake: Cut each cake in half to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate 1 hour. Make glaze: Combine chocolate, cocoa powder, butter and honey in glass bowl. Cover with plastic wrap and microwave 1 minute; whisk until smooth. Let cool to room temperate,spread on top cake. Chill to set

JACK APPLE PECAN SPICE CAKE



JACK APPLE PECAN SPICE CAKE image

Number Of Ingredients 12

1 pkg plain spice cake mix
1 cup buttermilk
3/4 cup vegetable oil
2 tblspoons Jack Daniels
3 large eggs
2 Cups finely shopped peeled apples (2 med)
1 cup chopped pecans
Glaze:
4 Tablesppons (1/2 stick) melted butter
2 cups powdered sugar (sifted)
3 Tablesppons Jack Daniels
1 Teaspoon vanilla extract.

Steps:

  • Preheat oven to 350 degrees Grease and flour 9 X 13 pan. Place all ingrediens except apples and pecans in a large mixing bowl. Mix on low 1 minute scrape bowl. Mix on medium 2 minutes. Batter should blook thick and well blended. Fold in apples and pecans. Spread evenly in pan. Bake until light brown and springs back when lightly touched with finger. 40 to 50 minutes. Rmeove from oven and place on wire rack to cool while your prepare the glaze. Glaze: Place all ingredients in medium bowl and stir until sugar is disolved and glaze is smooth. Spoon glaze over warm cake apreading to edges. Allow cake to cool 30 minutes before cutting.

PECAN SPICE CAKE



Pecan Spice Cake image

Make and share this Pecan Spice Cake recipe from Food.com.

Provided by koko-girl

Categories     Dessert

Time 1h25m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup white sugar
3/4 cup brown sugar
4 beaten eggs
3 cups flour (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon (you can lessen or add more depending on your own taste)
1/2 teaspoon ground cloves
1 cup buttermilk
2 cups roughly chopped pecans

Steps:

  • Preheat oven to 350F and grease a tube pan.
  • Cream butter with the (both) sugar until light and fluffy.
  • Add the beaten eggs and blend well.
  • Sift in the dry ingredients and alternately, add in the buttermilk, mixing well after each addition.
  • Stir in the pecans.
  • Pour into the greased tube pan.
  • Bake for around 1 hour.

PECAN SPICE CAKE WITH MAPLE FROSTING



PECAN SPICE CAKE WITH MAPLE FROSTING image

Number Of Ingredients 24

Cake:
Cooking spray
2 teaspoons all-purpose flour
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup packed brown sugar
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/3 cup chopped pecans, toasted
Frosting:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/4 cup maple syrup
1 tablespoon butter
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted

Steps:

  • 1. Preheat oven to 350°. 2. To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk. 3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans. 4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper. 5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.

APPLE SPICE CAKE WITH PECAN FRANGELICO GLAZE



Apple Spice Cake With Pecan Frangelico Glaze image

An Autumn treat to warm the belly! This dark spicy cake studded with golden gems of apples and topped with sweet nuggets of creamy richness. If making in a smaller pan do add a couple minutes more for baking.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 22

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon ginger
1/8 teaspoon clove
1/4 teaspoon cardamom
1/4 teaspoon nutmeg, fresh grated
3 large eggs, lightly beaten
1 cup unsalted butter, melted
1 teaspoon vanilla
2 large granny smith apples, diced (1.8 ounces)
1/3 cup apple cider
1/4 cup Frangelico
5 tablespoons butter
1 cup chopped pecans
1/8 cup Frangelico
1 cup packed brown sugar
2/3 cup heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Grease and lightly flour a 10 x 15 pan.
  • In a large bowl combine flour, sugar, baking soda, salt and spices.
  • Place diced apple in a bowl pour cider and frangelico over the apples.
  • In a medium bowl combine eggs, butter, and vanilla. Add the egg mixture to dry ingredients, just until moistened. Stir in apples mixture to just blend inches.
  • Spread into prepared pan. Bake for 45 minutes.
  • Topping:.
  • Meanwhile in a small saucepan melt butter till sizzling stop and starts to brown slightly add nuts cook for 1 minute. Remove from heat while carefully pouring Frangelico into nuts. Place back over flame add sugar, mix in then add cream.
  • Cook and stir till bubbly and all of the sugar is dissolved.
  • with a fork carefully pierce the cake then drizzle warm sauce over cake.

Nutrition Facts : Calories 510.6, Fat 26.6, SaturatedFat 13.5, Cholesterol 99.5, Sodium 215.1, Carbohydrate 65.8, Fiber 2.3, Sugar 44.2, Protein 5

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